The Best Salisbury Steak – Classic, Hearty & Full of Flavor

Introduction

Few dishes hit the comfort food sweet spot like a well-made Salisbury steak. Juicy, seasoned beef patties simmered in a rich mushroom and onion gravy—it’s everything you want in a hearty, satisfying meal. Served with creamy mashed potatoes or buttered egg noodles, this dish feels like Sunday dinner any night of the week.

Despite its steak-like name, Salisbury steak is essentially an elevated hamburger, first popularized in the late 1800s as a protein-rich, affordable meal. Today, it’s beloved for its cozy, retro vibes and deeply savory flavor. This version uses pantry staples and fresh ingredients to create the best Salisbury steak—tender, flavorful patties with a silky, from-scratch gravy that brings it all together.

Ingredients Overview

Here’s what goes into making truly great Salisbury steak, with notes on how each ingredient enhances the dish.

For the Steaks

• Ground Beef (80/20): The perfect ratio for juicy, flavorful patties. Leaner beef can be used, but it may be a bit drier.
• Breadcrumbs: Act as a binder and keep the steaks tender. Use plain or seasoned—gluten-free options work, too.
• Egg: Helps hold the mixture together.
• Worcestershire Sauce: Deepens the umami flavor with its tangy, savory notes.
• Yellow Mustard or Dijon: Adds a subtle zing to balance the richness.
• Garlic & Onion Powder: Simple pantry seasonings that enhance flavor without needing to chop extras.
• Salt & Pepper: Essential for flavor throughout the meat.

For the Gravy

• Butter: Forms the base for the roux (gravy thickener) and adds richness.
• Onions: Thinly sliced and slowly cooked, they create a sweet, mellow depth in the gravy.
• Mushrooms: White or cremini mushrooms add texture and savory umami.
• Beef Broth: The liquid foundation for a deep, flavorful sauce.
• Flour: Combined with butter to create a roux, thickening the gravy naturally.
• Worcestershire Sauce: Echoes the flavors in the meat and adds depth to the sauce.
• Salt & Pepper: Final seasoning to balance everything out.

Step-by-Step Instructions

Follow these steps to build a perfectly tender steak and glossy, rich gravy—every time.

1. Make the Patties
   In a large bowl, combine:
   • 1½ lbs ground beef
   • ⅓ cup breadcrumbs
   • 1 egg
   • 1 tbsp Worcestershire sauce
   • 1 tsp yellow or Dijon mustard
   • 1 tsp onion powder
   • ½ tsp garlic powder
   • ½ tsp salt
   • ½ tsp black pepper
     Mix just until combined—avoid overworking. Form into 4–5 oval patties, about ¾-inch thick.
2. Sear the Steaks
   Heat 1 tbsp oil in a large skillet over medium-high heat. Sear patties for 3–4 minutes per side until browned (they don’t need to be cooked through yet). Remove and set aside.
3. Sauté the Onions & Mushrooms
   In the same skillet, reduce heat to medium. Add:
   • 2 tbsp butter
   • 1 large onion, thinly sliced
   • 8 oz mushrooms, sliced
     Cook for 6–8 minutes, stirring occasionally, until soft and golden.
4. Make the Gravy
   Sprinkle 2 tbsp flour over the onions and mushrooms. Stir to coat and cook for 1 minute to remove the raw flour taste. Gradually pour in:
   • 2½ cups beef broth
   • 1 tbsp Worcestershire sauce
     Stir constantly to prevent lumps. Bring to a simmer until slightly thickened (3–5 minutes).
5. Simmer the Steaks
   Return the patties to the skillet, nestling them into the gravy. Cover and simmer for 12–15 minutes, flipping once halfway through, until cooked through (internal temp 160°F/71°C).
6. Finish & Serve
   Uncover and let the gravy simmer for 2–3 more minutes to thicken. Taste and adjust salt or pepper if needed. Serve hot with mashed potatoes, rice, or noodles.

Tips, Variations & Substitutions

• Make It Gluten-Free: Use gluten-free breadcrumbs and substitute flour with cornstarch or gluten-free flour for the gravy.
• Add Fresh Herbs: A sprinkle of thyme or parsley in the patties or gravy adds depth.
• Use Ground Turkey or Chicken: Lighten it up with leaner meats. Add 1 tbsp olive oil to the mix for moisture.
• Creamier Gravy? Stir in a splash of heavy cream or sour cream at the end.
• Meal Prep Tip: Patties and gravy store well in the fridge for 3–4 days and freeze beautifully.

Serving Ideas & Occasions

Salisbury steak is a comfort classic that works for so many occasions:

• Weeknight Dinner: Quick enough for busy nights but feels like a treat.
• Family Gatherings: Crowd-pleasing and easy to scale up.
• Cold Weather Favorite: Rich, warm, and perfect for cozy evenings.
• Meal Prep Hero: Make ahead and serve with mashed potatoes or green beans for balanced lunches.

Perfect Pairings

• Mashed Potatoes: Classic and ideal for soaking up the gravy.
• Egg Noodles: A hearty, old-school pairing.
• Steamed Veggies: Green beans, broccoli, or peas for balance.
• Buttered Rolls: Because you’ll want something to swipe through the leftover gravy.

Nutritional & Health Notes

This dish offers balanced protein and customizable fat content:

• Protein-Rich: Each steak delivers 25–30g of protein.
• Iron & B Vitamins: Beef and mushrooms provide essential nutrients.
• Moderate Carb: Paired with potatoes or noodles, it offers energy without overload.
• Customizable: Use lean beef or ground turkey and limit the butter to reduce fat if desired.

FAQs

Q1: Can I make Salisbury steak in advance?

Yes. Cook the patties and gravy, then cool and refrigerate. Reheat gently on the stove with a splash of broth to loosen the sauce.

Q2: What’s the difference between Salisbury steak and hamburger steak?

Salisbury steak typically includes breadcrumbs, egg, and seasonings, plus a rich gravy. Hamburger steak is usually just seasoned beef without binders, and often served plain or with onions.

Q3: Can I freeze Salisbury steak?

Absolutely. Let cool completely, freeze in a sealed container, and thaw overnight before reheating. Best within 2–3 months.

Q4: Can I make the gravy without mushrooms?

Yes—just use extra onions or diced carrots. The flavor will change slightly but still be delicious.

Q5: How do I thicken the gravy more?

Simmer uncovered for a few extra minutes, or mix 1 tsp cornstarch with 2 tsp cold water and stir it in during the last few minutes of simmering.

Q6: What meat is best for Salisbury steak?

80/20 ground beef is the classic choice for flavor and moisture. Ground sirloin or ground turkey also work well with a few adjustments.

Q7: Can I add cheese?

It’s not traditional, but you can add a slice of provolone or Swiss on top during the final minutes for a cheesy twist.

Print